Red Thai Curry Noodle Soup
Ingredients
- 1 tsp chili flakes
- 1/2 yellow onion (small dice)
- 2 cloves garlic (minced)
- 1 inch ginger (minced)
- 1/2 sweet potato (1/2” dice)
- 1 large carrot (1/2” dice)
- 4 cups veggie stock
- 1 can (400 ml/15 oz) full fat coconut milk
- 1 cup green beans
- 1 red bell pepper (1/4” strips)
- 1 green onion (sliced)
- 2 Tbsp Thai Red curry paste
- Juice from 1/2 lime
- 1 Tbsp sesame seeds
- 3 Tbsp Olive oil - divided
- Salt to taste
- 1/2 brick extra firm tofu (drained, pressed, and cut to 1” cubes)
- 1 package (250g) Pumpkin ginger noodles
Preparation
Preheat oven to 425 degrees. If your oven has a convection option, use it; otherwise, increase the cook time by 5 minutes.
Toss the cubed tofu with 1 tablespoon olive oil, salt, and pepper and spread out evenly on a cookie sheet. Bake for 20 minutes, remove and set aside.
Prepare the noodles according to package directions and drain and set aside.
While the tofu and noodles are cooking, heat a large pot on medium. Once hot, add 1 tablespoon olive oil and wait until it shines. Add the chili flakes and diced onions and saute for 3-4 minutes until tender. Add the garlic and ginger and continue for another minute. Add the sweet potato and carrot and stir to coat. Add a splash of water and cook for 5 more minutes. Add curry paste and stir to coat and then add in the veggie stock and 1 teaspoon salt and bring to a boil. Simmer for 7-8 minutes until carrots and potatoes are fork tender. Then add the green beans and sliced red peppers and simmer for 2 more minutes. Shake the can of coconut milk and stir into the pot along with the lime juice. Simmer for 2 minutes and it is ready for serving.
To plate, add finished soup to individual bowls, then use tongs to grab and swirl some noodles. Add a noodle swirl to each bowl. Then add several cubes of tofu, a couple ladles of broth and veggies and sprinkle with the sliced green onions and sesame seeds.
